The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat

• Published in: Review on Agriculture and Rural Development Vol. 12; no. 1-2; pp. 15 - 21
• Main Authors: Enkhbold, Munkhnasan, Lőrincz, Attila, Elayan, Majd, Friedrich, László, Solymosi, Attila, Wieszt, Balázs, Jáni, Kornél, Tóth, Adrienn
• Format: Journal Article
• Language: English
• Published: 12.12.2023
• ISSN: 2063-4803; 2677-0792
• DOI: 10.14232/rard.2023.1-2.15-21

The objective of the current research was to evaluate effect of organic acids in the European wild boar (Sus scrofa L.) meat and to investigate the ageing procedure in vacuum packaging. Wild boar meat is reported to contain a lower concentration of fat and cholesterol than the meat from the domestic pig. Therefore, recent increases in natural populations, as well as the possibility of farming wild boars have stimulated interest in this species as a meat producer. In this study, the effect of lactic acid and the ascorbic acid mixture was evaluated in wild boar meat on meat quality parameters like pH, water holding capacity, water activity, and microbiological evaluation. Certain parameters are considered as indicators of fresh meat shelf life. Lactic acid 2% and ascorbic acid 2% were mixed and sprayed on wild boar meat samples. The meat samples were immediately vacuum packaged after treatment and stored at 4 ± 1°C for 21 days of display. Quality parameters were measured on 1, 7, 14, and 21 days. The results indicate that the use of lactic acid and the ascorbic acid mixture could be an alternative to extend meat shelf life.